How to cook
Slowly mix together the melted chocolate, sour cream and beaten liquid cream with a spatula.
Dip the biscuits briefly in the milk and arrange them in a round cake form with removable sides.
Fill the empty spaces with crumbled biscuits. Pour in 1/3 of the cream mixture. Arrange another biscuit layer, cream, biscuits and finish off with cream. Put it in the fridge overnight. Remove the ring and decorate as desired.
If you sprinkle it with coconut flakes you'll essentially turn it into a Raffaello cake.